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be used for the purpose, but they are not nearly so good as the others. 

 An excellent marmalade can be made from the Kumquat, as also from 

 the Lemon, Citron, Sweet Lemon, and Sh.iddock. In making marma- 

 lade with Seville Oranges it will be necessary to use an equal weight of 

 sugar and fruit. The Oranges are first cut into halves or quarters and 

 boiled for about two hours till the rinds become soft. When sufficiently 

 tender pour oft' the water, which should be preserved, and slice the fruit, 

 rind and pulp, into fine shreds. Make a syrup in the proportion of two 

 pounds of sugar to a quart of water. Let the fruit soak in the syrup for 

 about six hours, then simmer for half-an-hour, and boil briskly till the 

 material jellies. The water from the first boiling should be used in 

 making the syrup. Precisely the same directions can be given for 

 making Lemon, Sweet Lemon, Citron, or Shaddock marmalade, but the 

 first-named fruit requires a larger proportion of sugar. 



WINE. 



Palatable wine can be made from the Orange, Citron, or Lemon by 

 fermenting the juice in combination with sugar and water. For Orange 

 wine the proportion should be a gallon of water and three pounds of 

 sugar to each pint of juice. Boil for several hours and then strain, and 

 put into a cask to ferment, adding a small quantity of yeast! When the 

 fermentation ceases, the cask should be made air-tight, the liquor allowed 

 to stand for several months, and then bottled off. Precisely the same 

 directions will apply to the Citron and Lemon, but the proportion of 

 sugar should be varied somewhat, according to the natural sweetness of 

 the fruit. Some people like the wine to have the flavour of the peel, and 

 when this is the case the rinds of several fruits should be steeped for two 

 or three days, and the water poured into the cask, It is also customary 

 with some people to add small quantities of brandy. 



SPECIES AND VARIETIES. 



Their are a large number of species belonging to the Citrus family, but 

 only a few are valuable commercially. These include the Sweet Orange, 

 Bitter Orange, Mandarin Orange, Kumquat Orange, Lemon, Sweet 

 Lemon, Lime, Bergamot, Citron, and Shaddock. Each of these species 

 embraces varieties more or less numerous, and differing to some extent in 

 size, form, and qualities. The following remarks will supply such 

 particulars as are likely to prove practically useful respecting each species 

 of the Citrus family and their most useful varieties. They supply a 

 practical, though concise, description of the useful species and a number 

 of the better known varieties, as also their peculiarities and uses. The 

 lists of several species might have been extended, but larger ones would 

 serve no practical purpose. But it must be remembered that though the 

 descriptions will show the normal character of species and varieties, 

 Citrus fruits are apt to vary considerably in quality, according to climate 

 and local conditions. In cold climates, or when growing in exposed 

 situations, the fruit is apt to have a thicker and coarser rind and possess- 



